HOT GERMAN DILLS 1QT 1Tbl Pickling Salt 1/8tspred pepper flakes 1/2 tsp pickling spice 2 toes garlic (canned minced alsoworks) 2 slices onion 2 heads of dill (or 2 tsp of dill seed) 1dried chile pepper (or 1/8 tsp cayenne pepper) 1/4 cup white vinegar fill the jar with boiling water put lid & ring on & hand tighten put towel on counter set jars on towel shake up daily if brine gets a little cloudy thats ok eat after 2 wks for lightly sour or 1 month for reg sour My family has done these for close to 100yrs You can also add peppers or carrots if you like to experiment enjoy some times I even drink the juice

I agree Joe a recipe is only a guide any good cook or sausage maker knows that you just have to modify it to your taste I totally agree on the price of the bowl cutters when I get rich IMIGHT BUY ONE OF THE $500 ones

Turkey Rice Dressing: PRECOOK 2cups wild rice mix 1cup diced onion,1cup diced celery then cook 2cups giblet plus neck meat cool and pull meat off of the neck then grind meat.in a large bowl mix all this with1can of cream of chicken soup+1 cup of cream or more so it is real souppy. Instead of stuffing the turkey put it all in a casserole bowl and bake uncovered at 350deg for 30-45 min and enjoy. the reason I do it like this is sometimes I deep fry or smoke my turkey

some years ago my hunting buddy and I experimented with several recipes for wine the one we liked the best we ground the whole berries with the pits using a food chopper (meat grinder) nothing better than choke cherry syrup on waffles or pan cakes .Growing up in ND on the farm we also did the cream in a bowl mixed in the choke cherry syrup and dipped home made bread in it

The easiest stuffer yet is the Dakota Water Stuffer. You hook a hose to a water faucet and one to a drain fill it with meat and close drain line and gradually open supply line and the meat comes out as fast as you can handle it. It just uses 2 little garden hose ball valves. Being from ND I was the person that put Walton’s on to these great stuffers back in the 90’s. You might need a second person to roll it up because it will stuff as fast as you want and it don’t care how warm or cold your meat is! Happy Stuffing!

ND Mike I know that the meat dept at SuperVaue in New Salem and Hazen used to make it but I dont think those people would be around anymore

ajw222 just divide by 4 and you have the 25 lb mix divide that by 5 and this will give you the amount for 5lb pretty easy on the calculator

I learned years ago to skin as soon as possible for cooling then let it hang for a week or more . now when you process it trim all the dryed outside off this is what gives it the strong gamey flavor (why some people don’t like wild game) the aging is also what makes it so tender that you can cut it with a fork

with putting the meat thru the meat cutter isn’t the texture more like the store purchased braunswieger most that I do is used the fine grind on the 2nd grind with the the seasoning mixed in

Pickle Beets: this recipe has been used by my family for years First clean beets and cover with water boil untill almost tender then peel with a fork then cut them and put them in kettle with 3 cups of the water they were boild in with 1 1/2 cupsvinegar ,1 1/2 cups sugar,1tsp salt,1tsp pickling spice,1/2 tsp mustard seed,1/2 tsp celery seed combine this and bring to a boil fill jars and hot water bath for 30 min. this is for 6 pints

Pickle Beets: this recipe has been used by my family for years First clean beets and cover with water boil untill almost tender then peel with a fork then cut them and put them in kettle with 3 cups of the water they were boild in with 1 1/2 cupsvinegar ,1 1/2 cups sugar,1tsp salt,1tsp pickling spice,1/2 tsp mustard seed,1/2 tsp celery seed combine this and bring to a boil fill jars and hot water bath for 30 min. this is for 6 pints

I learned years ago to skin as soon as possible for cooling then let it hang for a week or more . now when you process it trim all the dryed outside off this is what gives it the strong gamey flavor (why some people don’t like wild game) the aging is also what makes it so tender that you can cut it with a fork

ND Mike I know that the meat dept at SuperVaue in New Salem and Hazen used to make it but I dont think those people would be around anymore

ND Mike do you make your own liver sausage and if you do would you share your recipe? I am also from ND and have been looking for a recipe that is more course than braunschweiger

I have one but dont remember if it is alum lined it also has some black plastic around the door frame if I remember I took the inside of the door off and replaced it with metal next I lined the door edge (glued) a fire rope around the door for a better seal

some years ago my hunting buddy and I experimented with several recipes for wine the one we liked the best we ground the whole berries with the pits using a food chopper (meat grinder) nothing better than choke cherry syrup on waffles or pan cakes .Growing up in ND on the farm we also did the cream in a bowl mixed in the choke cherry syrup and dipped home made bread in it

I use a Samson juicer for tomatoes no cooking required removes seeds and skins I would contact them because they have different screens for different berries ect

Brianzipperdog123 where do you get your roll of vac bags from and what is the accessories you use for pulling the vaccum other than your vac sealer

Ridley Acres I totally agree size 8×30 would be great for smoked Salmon fillet or whole fish also for summer sausages

processhead maybe it should be called what it is Chili Sausage